Kidney-friendlyUsing CKD stage 3-4 limits, Mollusks falls in the Kidney-friendly tier - Phosphorus (11%) is the most notable of the three, with low risk across the board.
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus114 mg11%
Low
Sodium215 mg11%
Low
Potassium149 mg7%
Low
About this food
About Mollusks: Animal proteins tend to be higher in phosphorus, and animal phosphorus absorbs at 60-80% versus 30-50% for plants. Choosing low-phosphorus proteins such as egg whites or tofu, or controlling portions of red meat, is a common CKD approach. As a Meat & Protein item, its role in a kidney diet depends mainly on mineral content.
Nutrient insight
Mollusks's phosphorus is the top contributor (11% of its limit). Source matters: animal phosphorus absorbs at 60-80%, additive phosphorus near 100% - the same number can mean very different real loads.
Other nutrients
Protein0.4 gNot part of rating
Fiber0 gBeneficial for CKD (core plant-based nutrient)
Sugar (total)0 gNaturally free of sugar
Alcohol0 gAlcohol-free
PurineNo dataNot rated · reference for those with high uric acid
OxalateNo dataNot rated · reference for those with kidney stones
By our rating standard (CKD stage 3-4), Mollusks is Kidney-friendly. Main consideration: Phosphorus at 11% of the daily limit. Data is for reference; consult your care team.
Why is Mollusks rated Kidney-friendly?
Mollusks is rated Kidney-friendly because Phosphorus is 11% of its limit (114 mg) - the only mineral reaching the <15% range.
How much Phosphorus is in Mollusks?
Per 100 g, Mollusks contains Phosphorus 114 mg, which is 11% of the CKD stage 3-4 daily limit (1,000 mg).
Is Mollusks safe on a low-potassium diet?
On a low-potassium diet, Mollusks falls below the 300 mg per 100 g reference point, providing 149 mg of Potassium. Treat this as a reference - your stage and labs decide the real target.
How does Mollusks compare to other meat & protein foods?
Compared with the typical Meat & Protein food, Mollusks has less Phosphorus - 114 mg per 100 g on record. Ratings on this site always use the food's own measured values.